erinspice
Assistant Cook
- Joined
- Jul 10, 2007
- Messages
- 2
Hi! I'm new to the forum and seeking advice. I've got a pot roast on the stove right now. I heated up some oil, browned all the sides, added water, wine, thyme, bay, salt, and pepper as well as onions and it's been on low for about 4 hours now. However, the meat is still tough. It didn't get tender and then tough again, it just stayed tough. What am I doing wrong? I found a website that says cheap cuts of beef like the chuck roast I'm using will get tougher at first, then tender. Will cooking it more fix this problem? Is it possible that I'm using too low heat?
Editing to add that I just tested the temp of the meat and it's only 160. I read another thread on here that said it had to get up to 200 to break the bonds between the muscle, so I'm turning the heat up for now and cooking it some more. Somebody tell me if I'm doing something really wrong and ruining my meat!
Editing to add that I just tested the temp of the meat and it's only 160. I read another thread on here that said it had to get up to 200 to break the bonds between the muscle, so I'm turning the heat up for now and cooking it some more. Somebody tell me if I'm doing something really wrong and ruining my meat!
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